Peanut Butter Chocolate Chip Cookies

Soft, Chewy, and loaded with Hummingbird Chocolates PB&Joy Chocolate. These
cookies will satisfy all your peanut butter cookie cravings.

Servings: 36 Cookies

Author:

Prep Time
30 minutes

Cook Time
12 minutes

Dessert

American

Cookies peanut butter peanut butter cookies chocolate chip peanut all natural peanut butter chocolate chip

Instructions

1 Heat your oven to 350F. Line two baking sheets with parchment paper, and set
aside.
2 Sift together the flour, baking powder, baking soda, and salt in a bowl.
3 In another large mixing bowl, cream the butter and sugars until they are pale
and fluffy. I use a hand mixer and this takes about 4 minutes.
4 One at a time, add your eggs. Thoroughly mix them after each addition. Add the
vanilla and the peanut butter and blend until combined.
5 Add the dry ingredients to the wet ingredients, and stir together partially with
a wooden spoon. Before completely mixing, add the chocolate and mix fully.
6 Using a large tablespoon or an ice cream scoop, scoop rounded tablespoons of
dough onto your prepared trays.
7 Bake for 5 minutes, rotate and bake for 4-6 more minutes or until the cookies
are puffed up and just beginning to golden on the edges. You want them to still
feel slightly raw in the centers. They will continue to cook internally after
coming out of the oven and will be the perfect soft texture once cooled.
8 Cool on racks fully. Store in an airtight container. They will be good for 1-2
weeks sealed tight. These cookies also freeze well both cooked and as raw dough.